Chutneys

[Bhaskar]

Cilantro Chutney



Ingredients

Cilantro 1 bunch
unsweetened shredded coconut 3 cups (get a fresh coconut and grind it if possible)
Green chillies 1-2 (depending on how you like it. If you dont want it hot, leave these out altogether.)
Asafoetida (hing) 1/4 tsp.
Lemon 1 medium size
Salt to taste.

Method:


Chop cilantro leaves and chillies fine.
In a blender, grind cilantro, coconut, chillies, asafoetida and salt with just a little water. The the paste must have thick consistency.
Check the taste of chutney and add chillies and salt as you want.
Sqeeze lemon juice in the chutney and refrigerate it.
This goes well in sammiches and with samosas and dosas and idlis. You can try variants, throwing in garlic, onion, cumin powder, etc.

[Bhaskar]

INGREDIENTS:


1/2 coconut grated (as in recipe for cilantro chutney)
1 tsp mustard seeds

1 tbsp urad daal (white lentil (http://en.wikipedia.org/wiki/Urad_(bean)))

1-2 dry red chillies (to taste)

5-6 curry leaves

Salt to taste

1 tbsp oil

PREPARATION:


1. Grind the coconut into a fine paste in a food processor.
2. In a small pan, heat the oil and when hot add the mustard seeds, curry leaves, dry red chillies and urad daal (http://indianfood.about.com/od/glossaryofterms/g/daal.htm). Fry till the red chillies turn dark in color and mustard pops.
3. Remove from the fire and add to the coconut paste. Add salt to taste and serve.

This also goes well with idli and dosa.

[Bhaskar]

Ingredients
1 cup curry leaves (removed from the stem)
1-2 red chillies, cut into halves
3 tsp urad dal
1 tsp tamarind paste (err on the side of caution)
1 tsp mustard seeds
1 tsp of asafoetida powder
1 tsp oil
Salt to taste


Preparation
1. Heat oil in a small frying pan. Add mustard seeds when oil is hot. Wait for them to pop.Add the urad dal, red chillies and asafoetida and fry on low flame till the urad dal becomes reddish in colour.

2. Grind the tamarind and red chillies into a smooth paste with a little water. Then add the curry leaves and give it a run in the mixer. Now add the rest of the seasoned ingredients along with a little water and required salt and grind into a thick chutney. Do not grind too finely. When you taste the chutney, the rest of the ingredients should be finely ground but you should be able to feel pieces of urad dal crisply.


You can try a hybrid with coconut chutney and cilantro or curry leaf cutney, using the leaf and coconut in equal measure.